Steak Temperature

[Brent701 438]

For those that are post op what temperature do you take your steaks now? I was a medium rare to medium just depending on the cut. Now a medium rare is too undercooked and leads to digestion hell for me. This weekend I had a 6oz filet cooked medium and the difference in digestion was substantial.

[FluffyChix 17,410]

I still eat mine rare or barely medium rare. No issues.

[Recidivist 1,141]

I don't eat beef any longer. I tried it once at about four months and had a major dumping incident. I generally stick with fish and chicken these days.

[Brent701 438]

My stomach would be in hell from rare. It takes a very long time to digest and have to be particularly careful not to eat and drink with steak even more than with most foods.

[GreenTealael 24,881]

Well done

Edited October 22, 2019 by GreenTealael

[ms.sss 14,728]

3 hours ago, FluffyChix said:

I still eat mine rare or barely medium rare. No issues.

same.

I can also eat it at medium just fine (don't prefer it at this temp, but will eat it when I accidentally overcook it this way)

Edited October 22, 2019 by ms.sss

[AJ Tylo 1,398]

I have tested this with my brother who also had the surgery - Here is my key hope it works for you

Sous Vide - Our favorite is skirt steak - I buy the a big bag from Restaurant Depot and take a long time cleaning it and removing all the fat. Then I beat the hell out of it and use a needle tenderizer. Then Marinade it with Lime juice pineapple and into the Sous Vide. let it cook for about 6 hours at 125 degrees. No flash it on the grill supper hot for one minute a side.

Key is it is tender and moist and will go down easy. The Sous Vide machine is the greatest machine i bought for cooking Protein keeps it moist and tender